Yummy Spicy Black Beans And Rice Recipes

BLACK BEANS AND RICE

Steps:

• In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
• Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

SPICY BLACK BEANS AND RICE

Steps:

• Cook rice in water as directed on package.
• Meanwhile, in large saucepan, heat oil over medium heat. Add garlic, oregano and red pepper flakes; cook 1 to 2 minutes, stirring frequently.
• Stir in beans; heat to boiling. Reduce heat; simmer uncovered 10 minutes, stirring occasionally, to blend flavors. Serve over rice; sprinkle with bell pepper.

SPICY BLACK BEANS AND RICE RECIPE - (4.5/5)

Steps:

• In a medium saucepan, cover the rice with the water. Bring to a simmer, cover and cook over low heat until the rice is tender and the water has been absorbed, about 18 minutes. Remove the saucepan from the heat and let stand, covered, for 5 minutes. Meanwhile, in another medium saucepan, combine the beans, Worcestershire, hot sauce, cumin, chili powder, salt and stock or water. Bring to a simmer, then turn the heat down to medium-low and cook, stirring occasionally, until the beans are tender and the liquid has thickened, about 20 minutes. Stir in the lime juice and taste for seasoning. Transfer the rice to a platter. Top with the beans and garnish with cilantro.

SPICY BEANS AND RICE

Steps:

• In a 2-qt. microwave-safe dish, combine the first six ingredients; cover and microwave on high for 5-7 minutes or until water is absorbed. , Stir in the beans, Mexicorn, tomatoes and salsa; top with cheese. Cover and microwave on high 2-3 minutes longer or until heated through and cheese is melted.

SPICY BLACK BEANS AND RICE

Steps:

• In a kettle combine the beans, the ham hock, the garlic, the bay leaf, the orégano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened. Discard the bay leaf, remove the ham hock from the mixture, and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice with the radish or onion.
• To quick-soak dried beans:
• In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

AMY'S SPICY BEANS AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 40 minutes.
• Meanwhile, pour beans into a 2 quart casserole. Sprinkle with jalapenos, cumin, chili powder and black pepper.
• Bake in preheated oven for 30 minutes. Sprinkle with cheese, green onions and olives. Bake for 5 to 10 minutes more.
• Serve beans over cooked rice.

SPICY BLACK BEANS WITH YELLOW RICE

Steps:

• In a soup pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves and the jalapeño pepper for about 5 minutes on low heat.
• Add the beans, chili powder, cumin, 1/2 cup stock and cook, uncovered for approximately 25-30 minutes, increasing heat to low-medium. Add the bell pepper last 5 minutes of cooking. Season to taste with salt.
• In the meantime, heat the remaining tablespoon of olive oil in a sauté pan and sauté the 2 garlic cloves on low heat for about 2 minutes. Add the remaining 2 cups of stock, bring to a boil. Stir in the rice, reduce heat and cook 17 minutes.
• Once rice is cooked, stir in the spices. Season to taste with salt.
• Arrange the black beans on one side of a serving platter. Arrange the rice on the other half.

YUMMY, SPICY BLACK BEANS AND RICE

Steps:

• Heat oil in large skillet over med-high heat.
• Add onions and peppers and saute until onions are soft and translucent.
• Add garlic, cumin, chili powder, cayenne pepper, oregano, salt, tomato paste. Cook for about 2 minutes, or until fragrant.
• Add black beans, mix to combine. Add chicken broth.
• Bring to a boil, then lower heat and simmer about 20 minutes or until most of liquid has been absorbed.
• Serve over rice topped with a dollop of low-fat sour cream, shredded cheddar cheese, and chopped green onions. YUM!